たくあんの作り方（漬け方） - How to make Takuwan (Japanese Radish Pickles)

Ingredients】
10 Daikon with their leaves
●Pickle mixture
1kg rice bran (15 % of the dried daikon weight)
400g sea salt (6% 〃)
400g granulated brown sugar (2～6% 〃)
40g chopped kombu kelp
5 chili peppers (chopped)
5 dried gardenia fruits (optional)
sun-dried fruit peels (persimmon, apple, orange)
【Directions】
1、Wash the daikon and their leaves. Put leaves aside. You will use them later.
2、Please refer to the following the video for binding the daikon.
3、Hang daikon out to dry in the sun (2 weeks). They will be ready the moment they bend easily.
4、Bring them inside at night if you think morning dew will come on them.
5、Weight the daikon then and prepare rice bran (15% of dried daikon weight) , salt (6% 〃) and sugar (6% 〃).
6、Crush the dried gardenia fruits using a pair of pliers.
7、In a large bowl, pour in the rice bran, salt, brown sugar, chopped konbu, chopped chili pepper, dried fruit peel and dried gardenia fruit. Mix well.
8、Lay a plastic bag in a pickling bucket.
9、First line the bottom with some of the pickle mixture.
10、Line a first layer of daikon, leaving as little space between as possible.
11、Fill any space left with the daikon leaves.
12、Sprinkle with pickle mixture.
One thing to consider is not putting as much salt in the lowest layer as it will naturally seek the bottom.
13、Repeat same procedure with the rest of the daikon.
14、Cover the top with dried greens.
15、Sprinkle remaining pickle mixture over the top and spread to even out the surface.
16、Place a wooden or plastic plate on top.
17、Put two stones at least 3 times the weight of the dried daikon.
18、Cover with newspaper and a lid to prevent any dust inside.
19、In 7-10 days if liquid rises to surface, decrease weight to half.
20、Store it in a cool dark place. The pickles should be ready to taste in a month's time.
21、It will keep in their liquid for about two month in the winter.
22、Rinse and cut takuan into 2 to 3 mm thick into round slices.